Use the freshest seafood that you can find, scallops, shrimp or squid. They go perfectly well with the caviar and the ultra-luxurious mascarpone crème.
Extra-virgin olive oil
500 grams Seafood cut into 1″ pieces (we used shrimp)
2 Tbsp. tomato paste
1/2 Tsp turmeric
2/3 cup dry white wine,
1 small carrot, minced
1 celery stalk, minced
6 large sprigs thyme
1 tsp. black pepper
2 large onions, minced
1 head of garlic minced
1 1/2 cups arborio rice
Ground black pepper
2 Tbsp. unsalted butter
2 Tbsp. thinly sliced chives
In a large saucepan, heat 2 tablespoons oil over medium-high heat. Cook, stirring periodically, until the shells and oil are brilliant red and the shells are extremely aromatic, about 5–8 minutes. To liberate the juices from the heads, crush them with a potato masher. Cook, stirring constantly, until the tomato paste begins to brown and adhere to the bottom of the saucepan, about 1 minute. Add 1/3 cup wine and simmer, scraping off brown pieces as needed, for approximately 3 minutes, or until nearly entirely evaporated. 8 cups water, carrots, celery, thyme sprigs, peppercorns, 2 onion halves, all except 4 garlic cloves Bring to a boil over medium-high heat with a liberal teaspoon of salt. Simmer for
Reduce heat to low and simmer for 60–70 minutes, or until the stock has been reduced by one-quarter and is extremely aromatic.
Finely chop the remaining onion and garlic cloves while the stock is boiling. Remove the stock from the heat and strain it into a medium saucepan through a fine-mesh sieve; discard the solids. Season to taste with a pinch of salt. Keep warm on a low heat setting.
In a large Dutch oven or other heavy pot, heat the remaining 2 tablespoons oil over medium heat. Cook, turning often, until the chopped onion and garlic are translucent and cooked, about 5 minutes (do not let it take on any color). Cook, stirring often, until rice grains are nearly completely transparent and beginning to cling to the bottom of the pot, about 3 minutes. Cook, stirring constantly, until the remaining 1/3 cup wine has nearly entirely evaporated.
Ladle in about 1 cup warm stock and simmer, stirring constantly, until the liquid is absorbed. Repeat until rice is soft but not mushy, 25–30 minutes, adding extra stock as each addition is absorbed. The risotto should be loose, creamy, and saucy, but thick enough that you can see the bottom of the pot when stirring; if you run out of stock before the rice is tender, add 1/4 cup of water at a time until the rice is cooked and the ideal consistency is reached. Season the risotto with salt and pepper, then add the shrimp. Cook, tossing constantly, for about 2 minutes, or until the shrimp are cooked through. Take the pan off the heat and coarsely grate in the lemon zest. Stir in the butter and 80g mascarpone until combined.
Spoon risotto onto warmed plates and top with remaining mascarpone, chives, and caviar, if using. Cut the lime into slices and serve them alongside for squeezing.